Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, penang sambal belachan. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Penang Sambal Belachan is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Penang Sambal Belachan is something that I have loved my whole life.

Cut a dozen red chillies (seeds removed) into small chunks. Pound chillies with pestle and mortar until crushed. Sambal Belacan is a popular spicy Malaysian chili condiment consisting of chilies, belacan (shrimp paste), and lime juice. It adds zest to all your rice and noodle dishes.

To begin with this recipe, we have to first prepare a few components. You can cook penang sambal belachan using 3 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Penang Sambal Belachan:

1. Make ready cube belachan/shrimp cubes
2. Make ready red chillies & few birds eye chillies (optional)
3. Prepare large lime

In the United States, calamansi lime is scarce so lime can be used as a substitute. However, calamansi lime is best for sambal as it adds amazing aroma and nuance to sambal belacan. It's evident by the number of durian-based food we've seen invading menus the past couple of years: durian nuggets, durian pizza and durian lava cake. Add the dried shrimp, belacan, palm sugar chili paste, and tamarind juice to the sambal.

Instructions to make Penang Sambal Belachan:

1. Toast belachan in a small pan until crumbly. This will take around 4-6 minutes. Set aside and let it cool.
2. Remove seeds from chillies and cut into small pieces.
3. Transfer chillies into small stone mortar. Pound with the pestle until the pieces are broken. Add toasted belachan and continue to pound until desired fineness. Alternatively chillies and toasted belachan maybe place in a food processor and processed until fine.
4. Squeeze the lime juice (calamasi juice) and stir to mix. Transfer to a small bowl. Serve immediately. A picture of calamasi is attached below.
5. If not consume right away, transfer to a container and store in fridge. Squeeze in lime juice just before serving. Best consumed within 2-3 days.
6. Ready to serve and ENJOY!

It's evident by the number of durian-based food we've seen invading menus the past couple of years: durian nuggets, durian pizza and durian lava cake. Add the dried shrimp, belacan, palm sugar chili paste, and tamarind juice to the sambal. Simmer over low heat for thirty minutes. When the red oil starts bubbling around the paste, it is done. Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

So that’s going to wrap it up for this special food penang sambal belachan recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!